Heather’s Zucchini Noodles with Basil-Pumpkin Seed Pesto

My head is spinning after a weekend away at a food conference and a late arrival house last night. Food is among my preferred topics, so I’m feeling influenced after conversations about nutrition, and the current patterns and developments. Fellow food geeks, absolutely have a look at The Food Laboratory next year, specifically if you reside in the New York City location.

basil-pepita pesto

I’m thankful I went, and I’m thankful to be house with my Cookie woman and my own bed. I oversleeped a dormitory this weekend, which was tidy and extremely comfortable. It revived memories of sharing a space with my buddy freshman year (we absolutely didn’t follow the guidelines), and my term in France, where we found out to hang cheese outside the window to keep it cold.

Now I have a comfortable queen-sized bed and a fridge, so I should be doing something right. Right?

pesto and zucchini noodles

Right. Today, I’m sharing a dish from Heather Christo’s charming brand-new cookbook, Pure Delicious. Heather and her children were detected with a long list of food allergic reactions a number of years back, and their health has actually considerably enhanced given that they eliminated those foods from their diet plans. Heather used to send me a copy, and after seeing her discuss her experience in her wholehearted book trailer, I could not wait to skim the pages.

Heather is an experienced chef and a devoted performer, so her brand-new cookbook has lots of basic, sophisticated dishes that are devoid of gluten, dairy, egg, soy, tree nuts, peanuts, shellfish and walking cane sugar. I need to keep in mind that it is not a meatless book. I believe it’s wonderful when individuals discover health through their diet plan, and this book is a fantastic resource for info about coping with food level of sensitivities.

Her dish for zucchini noodles with pesto and cherry tomatoes looked so fresh and intense that I simply needed to attempt it, and I truly want I had active ingredients for another batch today! It’s a basic summertime meal that is rupturing with taste, and prepared in under half an hour. Bam!

Pure Delicious by Heather Christo

Healthy zucchini noodles with pesto and cherry tomatoes! cookieandkate.com

Delicious zucchini noodles (zoodles) with pesto and tomatoes - cookieandkate.com

Heather’s Zucchini Noodles with Basil-Pumpkin Seed Pesto

  • Author: Cookie and Kate
  • Preparation Time: 20 minutes
  • Overall Time: 20 minutes
  • Yield: 4 portions 1 x
  • Classification: Meal
  • Food: Mediterranean

4.9 from 33 evaluations

Fresh, raw zucchini noodles tossed with basil pesto and cherry tomatoes make a light, healthier meal. Make this dish for lunch or supper, or serve it as a side! Dish yields 4 generous main course portions.


Basil-pumpkin seed pesto

  • 1/2 little yellow onion, approximately sliced *
  • 1 garlic clove, approximately sliced
  • 2 cups jam-packed fresh basil leaves (arugula works, too)
  • 1/2 cup pepitas (green pumpkin seeds), toasted **
  • 1/3 cup olive oil
  • 2 teaspoons red white wine vinegar, to taste (or lemon juice)
  • Pinch of red pepper flakes
  • Salt, to taste

Zucchini noodles

  • 3 big zucchini
  • Salt
  • 1 pint cherry tomatoes (Heather served her tomatoes entire; I halved my own vertically)
  • Fresh basil leaves, for garnishing


  1. To prepare the pesto: In a food mill, integrate the onion (if utilizing, see notes), garlic, basil, toasted pepitas, olive oil, vinegar and red pepper flakes. Mix up until smooth and season with salt, to taste (I included about 1/2 teaspoon if the mix tastes extremely oniony, do not fret, it will mellow in a couple of minutes. I included another teaspoon of vinegar to assist stabilize the tastes).
  2. To prepare the noodles: Spiralize the zucchini with a spiralizer (here’s how), or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long method on a big box grater. Toss the zucchini with pesto up until well covered, and season with salt (I included another 1/4 teaspoon).
  3. Transfer the pesto noodles to a big plate and spray with the cherry tomatoes. Tuck the fresh basil in to the corners to garnish.


Dish minimally adjusted from Pure Delicious by Heather Christo, with authorization.
* If you’re delicate to the taste of raw onion, simply avoid it.
** To toast the pepitas, put them into a medium frying pan over medium heat. Cook, stirring regularly, up until the seeds are aromatic and the pepitas are beginning to make little popping sounds, around 5 minutes.

▸ Nutrition Info

The info revealed is a price quote supplied by an online nutrition calculator. It must not be thought about an alternative to an expert nutritional expert’s guidance. See our complete nutrition disclosure here.

Check Out Complete Post https://cookieandkate.com/zucchini-noodles-with-pesto-recipe/ .

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